1. 1. Preheat oven to 400°F (200°C). Slice off the top and bottom of each onion, peel away dry layers, and cut each onion in half lengthwise.

2. 2. Bring a large pot of salted water to a boil. Blanch onion halves for 8-10 minutes until slightly softened but still holding shape. Drain and transfer to an ice bath or run under cold water.

3. 3. Once cool, separate the outer onion layers to create 2-3 large ‘cups’ per half. Reserve inner layers for another use.

4. 4. Rub the inside and outside of onion cups with olive oil and lightly season with salt and pepper. Place them in a baking dish.

5. 5. Cook bacon until crispy; crumble into small pieces.

6. 6. In a large bowl, combine ground beef, crumbled bacon, 1.25 cups shredded cheddar, egg, garlic powder, onion powder, smoked paprika, chili powder, cayenne, black pepper, Worcestershire sauce, Dijon mustard, and ketchup. Mix gently with your hands until just combined.

7. 7. Generously stuff each onion cup with the meat mixture, mounding slightly on top.

8. 8. Bake for 25-30 minutes, until meat is cooked through (internal temp 160°F/71°C) and onions are tender.

9. 9. During the last 5-7 minutes, sprinkle remaining 1/4 cup shredded cheddar on top; return to oven until melted and bubbly.

10. 10. Let rest 5 minutes before serving. Serve hot.